Wednesday, June 20


I don't usually cite every "new vegan eatery" story, and lord knows I've skipped a few months of declaring this title, but I couldn't pass up the context provided along with this story, headed by the line "Slaughterhouse site gives way to 'cruelty-free' fare":

Order a pizza or a sub at T.J. Scallywaggle's in Allston, and you'll get soy-based cheese, or mock meat made with soy protein, but no animal products. Go back a couple of centuries, however, and animal products were all you could have found on that site.

A report published by the Massachusetts Board of Health in 1870 described how these 19th-century slaughterhouses produced large quantities of animal waste. A "putrid mass, consisting of blood, the excrement of the animals killed, the half-digested food contained in the entrails, and the offal itself is scraped and banked up on the ground (often very spongy) or carted off to be spread upon land. The track of these carts is evident both to sight and smell."

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